aussie summer gingerbread
50g butter, chopped
100g ( 12 ⁄ cup) brown sugar
125ml ( 12 ⁄ cup) honey 1 egg, lightly whisked 300g (2 cups) plain flour
75g ( 12 ⁄ cup) self-raising flour
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
12 ⁄ tsp bicarbonate of soda 2 x 330g pkts Dr. Oetker Royal Icing
Food colourings of your choice, to tint icing
1 Melt butter with sugar and honey in a small saucepan over low heat. Cool. Combine butter mixture and egg in a bowl. Stir in flours, cinnamon, ginger, cloves and bicarb.
2 Turn onto a lightly floured surface and knead until smooth. Divide the dough into 2 discs and cover with plastic wrap. Place in the fridge for 1 hour to rest.
3 Use a lightly floured rolling pin to roll out 1 portion of the dough on a large sheet of baking paper until 4-5mm thick. Preheat the oven to 180°C/160°C fan forced.
4 Use a 7cm gingerbread man cutter and a 5.5cm round cutter to cut out shapes. Place on baking trays lined with baking paper. Place in the fridge for 15 minutes to chill.
5 Repeat with leftover dough scraps. Bake for 10-12 minutes or until light golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
6 Make royal icing following the packet directions. Divide into bowls. Tint each bowl a different colour of your choice, leaving one bowl white.
7 Place icing in piping bags fitted with 2mm round nozzles. Pipe white outlines on discs and outlines and faces on the gingerbread people.
8 Decorate gingerbread with coloured icing for clothing. You can also add details with dots. Fill in discs to make beach balls. Allow 15 minutes to set.